Cheese and caramel cake

Cheesecake with Caramel: A Sweet Story with a Touch of Nostalgia

When it comes to desserts, nothing is more tempting than the combination of creamy cheese and sweet caramel. This cheesecake with caramel is a recipe that may spark some controversy, but at the same time, it can bring a smile to the face of anyone who loves sweets! Although I first tried it at my birthday party, where my guests were not thrilled with the unusual combination, I fell hopelessly in love with this dessert. Perhaps you will also discover your love for this cake, so let’s get started!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 8-10

Ingredients:

For the crust:
- 200 g digestive biscuits (or chocolate biscuits for a richer flavor)
- 25 g cocoa powder (for an extra hint of flavor)
- 100 g butter (melted)

For the cream cheese filling:
- 450 g rich and creamy cottage cheese (can be replaced with mascarpone for a smoother texture)
- 100 ml heavy cream
- 3 eggs (at room temperature for better incorporation)
- 150 g sugar (adjust the amount to taste)
- rum extract (for a touch of flavor)

For the caramel topping:
- 150 g sugar (for caramelizing)
- 50 g butter (to add creaminess)
- 100 ml heavy cream (for a rich caramel)

Preparation:

Step 1: Prepare the crust
The first step in this culinary journey is to prepare the crust. Start by grinding the biscuits in a food processor until they become fine crumbs. These will form the delicious base of our cake. Once you have the crumbs, transfer them to a bowl and mix in the cocoa powder. The cocoa not only provides a darker color but also enhances the flavor.

Add the melted butter and mix well with a spoon or the bottom of a glass until the mixture is homogeneous. If you find the mixture too dry, feel free to add a few tablespoons of milk to make it more pliable. Depending on the biscuits you use, you may need a bit more liquid.

Once the crust is ready, line a springform pan with parchment paper and transfer the biscuit mixture into the pan. Make sure to spread the mixture evenly across the surface and press it down firmly with a spoon or the bottom of a glass. This will ensure that the crust remains compact and does not crumble.

Step 2: Cream cheese filling
Now that the crust is prepared, let’s move on to the cream cheese filling. In a bowl, combine all the ingredients: cottage cheese, heavy cream, eggs, sugar, and rum extract. Use an immersion blender or mixer to blend everything until you achieve a smooth and creamy mixture. If the cheese is drier, you can add a bit more heavy cream to get a fine texture.

Once the filling is ready, pour it over the biscuit crust in the pan. Make sure it spreads evenly and that there are no gaps.

Step 3: Baking
Now it’s time to bake the cake. It will be baked in a water bath to achieve a velvety texture. Place the cake pan in a larger pan filled with water halfway up. Bake everything in a preheated oven at 180°C for about 45 minutes, or until the surface takes on a slight golden hue. Once done, turn off the heat and let the cake cool in the oven. This step is essential to prevent cracking.

Step 4: Caramel topping
In the meantime, let’s prepare the caramel topping. In a saucepan, add the sugar and let it caramelize over medium heat. When the sugar turns golden and liquid, remove the saucepan from the heat and carefully add the heavy cream. Stir continuously to avoid crystal formation.

Return to the heat and continue stirring until the caramel thickens and reaches a consistency similar to that of sour cream. Add the butter and mix until completely melted. Allow the caramel to cool slightly before pouring it over the already cooled cake.

Step 5: Final cooling
After pouring the caramel on top, place the cake in the refrigerator for a few hours, ideally overnight, to set and meld the flavors.

Serving:
When you’re ready to serve, carefully remove the springform ring and cut the cake into slices. You can decorate each slice with a dollop of whipped cream or some toasted nuts for added texture.

Variations:
If you want to experiment, you can try adding fresh fruits like raspberries or strawberries on top of the caramel for a pleasant contrast between sweet and tart. Also, for a chocolatey touch, you can incorporate chocolate chips into the cream cheese filling.

Nutritional benefits:
This cake provides a good source of protein from the cottage cheese and eggs, but it’s important to note that sugar and butter add calories and fats. A serving (one slice) has about 350-400 calories, but it’s worth indulging every now and then!

Frequently asked questions:
- Can I substitute digestive biscuits with others?
Yes, you can use chocolate biscuits or even sugar-free biscuits, depending on your preferences.
- How can I store the cake?
The cake stores well in the refrigerator in an airtight container for about 3-4 days.
- Is it possible to make this cake without eggs?
Yes, you can use an egg substitute or experiment with banana puree or yogurt.

In conclusion, this cheesecake with caramel is a dessert worth trying, even if at first glance the combination may seem unusual. With patience and love, you can create a delight that will turn any meal into a celebration. I wish you good appetite and enjoy every slice!